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Easter ham, leg of lamb, hot cross buns, braided Easter bread, a bunny cake -- find easy Easter recipes in this Howcast video series.
You Will Need
- A roasting pan
- A chef’s knife
- A small bowl
- A wooden spoon
- A 7-lb. leg of lamb
- 2.0 cloves of garlic
- 2.0 tbsp olive oil
- 2.0 tbsp chopped fresh rosemary
- 1.0 tbsp salt
- 0.5 tsp freshly ground black pepper
- A meat thermometer
- 0.25 c dry red wine
- Mint jelly
Trim the excess fat from your leg of lamb and place it into a roasting pan, fat side up.
Mince the garlic as finely as possible.
Mix the oil, garlic, rosemary, salt, and pepper in a small bowl, and then rub the mixture all over the lamb. Let the lamb sit for 15 to 30 minutes.
Preheat the oven to 350°.
Roast the lamb
Put the lamb in the oven and let it roast for about an hour and a half—or until your meat thermometer reads 130° (or medium rare).
Remove the lamb from the oven and let it sit for 15 minutes.
Remove the lamb from the pan and put it onto a cutting board.
Make au jus
Spoon off fat from the roasting pan, then add the wine and boil it over medium heat for about a minute.
Carve the lamb and serve it with the juices and mint jelly.